Egg and Potato Salad

Name: Egg and Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 4 cups (720 g) baby potatoes, halved; 4 hard-boiled eggs; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) white vinegar; 1 tbsp (15 ml) whole-grain mustard; 2 green onions, thinly sliced; 2 stalks celery, thinly sliced; ½ tsp celery salt; Salt and pepper

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Preparation 20 min
Cooking 20 min
Servings 6

We thought up this salad to pair with our flap steak, but it can also stand on its own, thanks to the protein power of the hard-boiled eggs. You’ve got the celery to credit for those juicy bits of crunch, too.

Featured in RICARDO Magazine SUMMER 2016

Vegetarian
Nut-free
Lactose-free
Gluten-free
Dairy-free

Egg and Potato Salad

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